Isi Ewu
This isi ewu platter coats tender goat head pieces in thick palm oil emulsion, crayfish, ehu, and hot pepper. Ugba, onion, and utazi add crunch and bitterness to the celebratory heat.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Cook the goat head until tender, separating the meat into bite-size pieces while saving a little stock.
Bloom ground ehu, crayfish, and chopped pepper in warm palm oil.
Whisk in a small amount of alkaline water or stock until the palm oil turns thick and saucy.
Toss in the goat pieces and simmer briefly so the sauce clings to the meat.
Top with ugba, onion, and shredded utazi, serving it as a hot shared platter.
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